Pear & Pepper Quesadilla with Pear Salsa

Makes 12 Servings


  • 1 quart Pacific Northwest Canned Pears drained and diced
  • 1 quart Red bell pepper diced
  • 2 lb Ham diced
  • 3 cups Scallions sliced
  • 2 cups Cilantro coarsely chopped
  • 3 tablespoons Canned chipotle peppers chopped
  • 12 10-inch Flour tortillas
  • 1 1/2 quart Smoked Cheddar / Jack or Gouda cheese shredded
  • Vegetable or canola oil as needed
  • 3 cups Sour cream
  • Hot pepper sauce as needed
  • 3 cups Pear Salsa*
  • *Pear Salsa
  • 2 1/2 cups Pacific Northwest Canned Pears diced
  • 1/4 cup reserve pear juice
  • 1/2 cup Scallion sliced
  • 1/2 cup Red bell pepper diced
  • 3 tablespoons Cilantro minced
  • 2-3 tablespoons Lime juice
  • 2 tablespoons Jalapeno seeded and chopped
  • Salt and ground black pepper as needed

    In a bowl combine diced pear, red pepper, ham, scallion, cilantro and chipotles; mix well, cover and keep refrigerated until ready to use. To Assemble Each Quesadilla: Lay out a flour tortilla on a clean, dry surface. Top one half of each tortilla with approximately 1 cup of pear mixture. Top each tortilla with 1/2 cup shredded cheese. Fold in half. Place on sheetpan, cover tightly with plastic wrap and keep refrigerated until ready to prepare and serve. May be assembled up to 2 hours in advance. To Prepare Quesadillas: Heat 2 tsp. oil in large skillet or griddle over medium heat; heat each quesadilla until slightly golden and flip to brown the other side. When cheese is melted and quesadilla is heated through, remove from heat and serve on plate, cut into 4 wedges. Top with a 1/4 cup dollop of sour cream, a splash of pepper sauce and 1/4 cup Pear Salsa*. Pear Salsa: In bowl combine all ingredients; mix well. Place in covered container and refrigerate at least 2 hours before serving as directed.

    NUTRITION (Per Serving: 1 quesadilla and 1/4 cup of salsa)
    Calories: 830
    Protein: 46g
    Carbohydrate: 66g
    Fiber: 6g
    Fat: 43g
    Sodium: 918mg
    Cholesterol: 156mg